Turkey-Mushroom Burgers with Chive Lemon Sauce

Ingredients For Burgers: 1/3 cup rolled oats 8oz white mushrooms 3 tsp extra-virgin olive oil, divided 1 medium onion, finely chopped 2 cloves garlic, minced 1 pound 93% FF ground turkey 1 large egg, lightly beaten 3 Tbsp chopped fresh dill 1½ Tbsp brown mustard ½ tsp salt ¼ tsp freshly ground pepper For Sauce: […]

Spicy Orange Chicken Kabobs

Ingredients For Marinade: 1 Tbsp olive oil 2 tsp brown sugar 2 tsp Sriracha sauce 1 tsp ground coriander 1 tsp chili powder 1/3c fresh orange juice For Kebabs: 5 skewers (For grilling. Soaked in water for 30 minutes) 1lb boneless, skinless chicken breast, cut into 1 inch pieces 2 cups button mushrooms, rinsed 1 […]

Im-pasta-ble Italian Salad

Ingredients For the salad: For the dressing: 6 small zucchini, spiralized (about 1.5lbs) 1 small red onion (or ½ large), sliced 1 pint cherry tomatoes 1 green bell pepper, chopped 1 orange bell pepper, chopped 1/2 cup black olives 12 oz. marinated artichoke hearts, drained and halved or quartered 1/2c apple cider vinegar 1/4c extra […]

Skinny Deviled Eggs

Ingredients 6 large eggs 1/3 cup plain fat free Greek yogurt 1 tsp. yellow mustard 1 tsp. red wine vinegar 1 tsp. sugar 1 Tbsp no sugar added pickle relish ¼ tsp. salt ¼ tsp. ground black pepper Optional, xantham gum for thickening Directions Place the eggs in a large pot. Add enough water to […]

Easy Sautéed Bok Choy

Ingredients 1lb baby bok choy, cut into halves or quarters, lengthwise and rinsed ½ Tbsp olive oil 2 large cloves garlic, minced Directions Heat oil in a skillet over medium-high. Add garlic; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add 2 tablespoons water; cover and cook 2 […]

Lemony Lentil Salad

Ingredients 1/3 cup lemon juice 1/3 cup chopped fresh dill 2 tsp Dijon mustard 1/4 tsp salt, or to taste Freshly ground pepper, to taste 2 Tbsp extra-virgin olive oil 3 Tbsp red wine vinegar 2-15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils 1 medium red bell pepper, seeded and diced […]

Sweet and Sour Carrots

Ingredients 1/2 cup water 14 oz carrots, cut into 1 1/2-in. pieces 1/4 cup (1/2-in.-diced) green onions 1 Tbsp toasted sesame oil 3 garlic cloves, sliced 2 Tbsp apple cider vinegar 1 Tbsp sweet chili sauce 1/4 tsp kosher salt 1/2 tsp sesame seeds Directions Combine water and carrots in a skillet over medium-high; bring […]

Warm Asparagus & Quinoa Salad

Ingredients ½ cup dry quinoa- cooked according to package directions ½ Tbsp. olive oil 1 leek, sliced into rounds or half moons 2 garlic cloves, minced 1 bunch asparagus, ends broken off and chopped into 1-inch pieces 1 cup diced strawberries ¾ cup fresh or frozen peas (thawed) 1 cup fresh parsley, roughly chopped For […]

“Buttered” Radish with Edamame Salad

Ingredients 1 Tbsp Smart Balance spread 1 cup radishes, quartered ½ cup frozen shelled edamame, thawed 2 Tbsp chopped fresh (or dried) chives 1/8 tsp kosher salt 1/8 tsp freshly ground black pepper Directions Melt Smart Balance in a small skillet over medium-high heat. Add radishes; sauté for 6-8 minutes or until tender. Add edamame; […]

Light Ranch Dressing

Ingredients 1 cup 2% plain Greek yogurt 1 packet dry Hidden Valley Ranch Dressing mix 1/2 cup nonfat milk Directions Mix all ingredients together in a bowl with a whisk. Store in refrigerator in a mason jar or airtight container and shake before use. Stores up to one week. Serving Size: 2 Tbsp Makes 12 […]